Apricot preserves add a touch of sweetness to the mushrooms, shrimp and cheese inside these grilled quesadillas. Or cook them in a hot skillet until lightly browned. Serve them with lime wedges if you’d like.
—SUSAN MANNING BURLINGTON, NC
START TO FINISH: 25 MIN. • MAKES: 2 DOZEN
1/2 pound fresh mushrooms, chopped
1 tablespoon canola oil
1 tablespoon butter
6 tablespoons apricot preserves
6 flour tortillas (10 inches)
6 ounces Havarti cheese, thinly sliced
1/2 pound cooked medium shrimp, peeled and deveined and chopped
2 tablespoons butter, melted
1. In a large skillet, saute mushrooms in oil and butter until tender. Spread 1 tablespoon preserves over half of each tortilla; top with cheese, shrimp and mushrooms. Fold tortillas over. Brush both sides with melted butter.
2. Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Serve warm.